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Tortellini Chicken & Corn Pasta Salad

<strong>Tortellini Chicken & Corn Pasta Salad</strong>

Tortellini Chicken & Corn Pasta Salad

 

SERVINGS: 4

INGREDIENTS


  • 2 (9-ounce) packages refrigerated cheese tortellini
  • 3 tablespoons olive oil, divided use
  • 3 cloves garlic, sliced
  • 1 cup whole kernel corn (sliced from the cob or frozen)
  • 1 cup chopped zucchini
  • 1 cup cherry tomatoes (red and/or yellow), halved
  • 1 (7-ounce) pouch or 1 (10-ounce) can VALLEY FRESH® 100% Natural Chicken, drained
  • 2 tablespoons red wine vinegar
  • Shredded Parmesan cheese, if desired
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DIRECTIONS


1. Cook pasta according to package directions; drain well. Place in a large serving bowl.
2.  Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté garlic about 1 minute. Add corn and zucchini; cook and stir about 2 minutes. Stir in tomatoes; cool.
3.  Spoon vegetables into bowl with pasta; stir in chicken. Whisk remaining 1 tablespoon oil with vinegar; spoon over salad. Toss well. Serve topped with cheese.
 
© 2018 Hormel Foods, LLC © 2018 Lloyd's Barbeque Company, LLC
 
 
 
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